Zucchini raita

This raita is from one of my ancient, falling apart cookbooks, Madhur Jaffrey’s Eastern Vegetarian Cooking, where it goes by the name courgettes in yoghurt. In our house it’s called zucchini raita. Jaffrey claims she eats it by the spoonful by itself and this I can believe. It’s a mellow, mildly spiced raita that’s extremely moreish so beware you don’t eat too much of it and have none left for dinner. In the summer when zucchinis are in glut serve it with some chapatis, chickpeas and pickle and you’ll have a simple and satisfying feast.

While onion is frying squeeze as much liquid as possible out of zucchini. The zucchini will clump up a bit, gently separate out the clumps before adding to the onion and saute onion and zucchini for about three minutes. Remove from heat and allow to cool before stirring through yoghurt. Taste and add extra salt, sugar and black pepper according to taste.